Land-locked Greenville Avenue is about to get a sunny seafood spot. C’Viche is slated to open Feb. 10 on the hot-hot-hot area of Lower Greenville in Dallas.

C’Viche will have tacos, quesadillas and avocado fries, but the main draw, of course, is ceviche. Patrons will choose fish, scallop, tuna or shrimp that will be prepared one of four ways, according to a press release:

The bar will serve tequila, sangria and Texas, Mexican and South American beers, among other alcoholic bevs. The restaurant comes from Randall Warder, chef-owner of next-door restaurant Clark Food and Wine Co.

There's no walls or a roof yet, but someday this plot of land near Trader Joe's on Greenville Avenue will house a restaurant called Rapscallion.

The partners behind Boulevardier in the Bishop Arts District are opening a restaurant named for the “good-natured shenanigans” of Lower Greenville. Rapscallion (which meant “scoundrel” centuries ago in England) is expected to open sometime in 2015, partner Brooks Anderson says.

Much of the restaurant is still in-the-works, but Anderson knows there will be a wood grill and rotisserie, and bourbon, tequila and mezcal at the bar. Chef/partner Nathan Tate, who has the same title at Boulevardier, will create the “modern Southern” menu. His food is influenced by his upbringing on a ranch in Rockwall.

But that’s all we have for now: “The menu is going to be whatever Nathan Tate feels like cooking,” Anderson says, “and what he wants to cook is heavily influenced by the food of the southern United States.” Tate will continue working at both restaurants, Anderson says.

Tate can also take credit for the Lower Greenville restaurant’s name, as his grandparents used to call him and his brothers “little rapscallions,” Anderson says.

It will be located next to Trader Joe’s in a new three-restaurant complex alongside under-construction fast-casual places BB Bop and Yucatan Taco Stand.

As Project Pie expands, founder James Markham says he wants to avoid what he calls "menu creep" -- when restaurants begin to offer too many items. He says to expect pizzas and salads and little else. Pictured is both -- the Pizza Salad: mixed greens, grilled chicken, gorgonzola, mozzarella, tomatoes and olive oil on pizza dough.

Original story: In April, the restaurant space next-door to Hopdoddy on Luther Lane in Dallas was an empty shell with wires hanging from the ceiling. But it’ll open soon as Project Pie, a pick-your-own-toppings pizza place that originated in Las Vegas.

Project Pie is a fast-casual pizza place that originated in Las Vegas.

Markham says “we do with pizza what Chipotle does with burritos”: Consumers pick their cheese, sauce, meats and veggies, or choose from a list of seven pizzas with recommended toppings. Regardless of the number of toppings, all pizzas cost $7.85. They take two minutes to bake, cooked at very high temps similar to Neapolitan-style pizzas. But not exactly: “Neapolitan pizza, which I’m a big fan of, is very soft and sometimes mushy,” he says. Project Pie’s pizzas are part New York-style, as he explains, and “are not going to fall apart.”

His comparison to Chipotle goes beyond the pick-your-own ingredients model, as he zeroed in on Dallas, specifically, because of its high number of Chipotle stores, he says.

Markham has experience with “the whole build-your-own pizza thing” as founder of similar places MOD pizza and Pieology.

He visited Dallas more than a handful of times before settling on two locations. “Everywhere you go, people are talking about the food scene in Dallas,” he says.

The sausage board at the Blind Butcher costs $15 and includes the butcher's choice of three house-cranked sausages.

One of Lower Greenville’s highly anticipated new restaurants has finally opened its doors, but you can’t taste its brand of specialty meat just yet.

Blind Butcher is the product of Goodfriend Beer Garden and Burger House owners Matt Tobin and Josh Yingling, plus chef Oliver Sitrin, who aim to bring house-made meats like pastrami, sausage and corned beef to the Dallas foodie scene, we reported back in February 2013. The restaurant’s shtick is in-house meat curing and charcuterie-inspired dishes rather the standard protein-and-sides selection.

Though the restaurant’s doors are technically open, you can’t feast yet. Blind Butcher press representative Lindsey Miller said the owners are hoping to for a tentative grand opening date of Monday, February 3, when the kitchen will begin serving.

[UPDATE: The kitchen opens February 6 instead.

Some notable items on the menu are duck and foie gras served with chutney and bacon bratwurst with sauerkraut and house-made mustard. Sitrin will also make a vegan “hot dog” made with tofu bacon, according to a press release.]

For now, Blind Butcher is slinging craft beer and cocktails only. If you want to check out the space, it’s at Greenville Avenue and Sears Street, near Truck Yard.